Salmon BLTs have become the go-to meal at my house this summer. They present such a rich flavor profile -- bold, buttery salmon, salty bacon, sweet tomatoes, and fresh lettuce -- that they work equally well for brunch or dinner. They pair well with a refreshing glass of sparkling water or a nice Riesling or even your morning cup of coffee!

I made them Kentucky Proud by adding tomatoes from my garden and thick, crusty bread from Blue Dog Bakery.

Salmon BLTs

10-12 slices center-cut bacon

4 salmon filets

1 large or 2 small tomatoes, sliced

1 head Bibb or Butter lettuce

1 loaf bread

lemons, scallions, and chives for garnish

mayonnaise or aioli if desired

Cut bacon strips in half and arrange in large cast iron skillet. Place in 375 degree pre-heated oven for 15-20 minutes or until desired crispness. Set bacon in paper towel-lined plate and reserve grease.

Add 2-3 tablespoons of bacon grease to non-stick skillet and place burner on high heat. When oil is heated, add salmon filets. Sear each side, then allow to cook through. (About 8-10 minutes total cooking time.)